Lemon Poppy Seed Muffins

Poppy seeds give these moist, fluffy lemon muffins a deliciously delicate crunch. This recipe is so easy to make and the muffins are perfect for breakfast, brunch, or whenever you have a craving for a delicious, lemony treat.

These lemon poppy seed muffins are so flavorful, it’s incredible. I ate 2 of them immediately after taking them out of the oven! They’re moist and fluffy, and compared to quick breads which are usually dense, they’re very light. If I need to prepare something quick for a picnic or brunch, these muffins are one of the first recipes that come come to mind. They are amazing without the poppy seeds, but I love that extra texture and crunch. They’re also topped with a lemony, vanilla glaze that just makes them irresistable!

How to make lemon poppy seed muffins

1. Preheat the oven to 400°F/200°C degrees. Butter 12 muffin cups or line them with liner papers.
2. In a large bowl sift together the dry ingredients: flour, baking powder, baking soda and salt. Mix in the sugar, poppy seeds and lemon zest.
3. In a medium bowl, whisk the eggs with the sour cream, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy.
4. Divide the batter evenly between the muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes on a wire rack before removing from pan.
5. To make the glaze: Place powdered sugar in a small bowl. Add lemon juice, a bit at a time, and whisk, until the consistency is thick but pourable. Once the muffins have cooled completely , drizzle their tops with the glaze.

Tips for making lemon poppy seed muffins

• Don’t overmix the batter. Overmixing can make the muffins dense instead of light and fluffy. Mix gently and only until the ingredients are incorporated.
• Don’t overbake the muffins. Overbaking will make the muffins dry – as soon as a toothpick inserted comes out clean, take them out of the oven.
• Wait for the muffins to cool completely before glazing. If you glaze them while still warm, the glaze will melt and absorb into the muffins.

More of my favorite muffin recipes

• Pumpkin Muffins: Moist, fluffy, and perfect for fall.
• Lemon Raspberry Muffins: Fresh, juicy raspberries make these muffins so tasty.
• Mango Muffins With Coconut Streusel: Juicy mango and crunchy coconut streusel taste incredible in these moist muffins.
• Double-Chocolate Muffins: For true chocoholics only.

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Lemon Poppy Seed Muffins

These fluffy, lemon poppy seed muffins are perfectly moist and topped with sticky lemon glaze.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

YIELD 12 standard-sized muffins

Ingredients

For the muffins:

• 1 ¾ cups (250g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (150g) granulated sugar
• 2 tablespoons poppy seeds
• 2 teaspoons lemon zest
• 2 large eggs
• ¾ cup (180 ml) sour cream or plain yogurt
• ¾ stick (85g) unsalted butter, melted and cooled
• ¼ cup (60 ml) freshly squeezed lemon juice (1-2 lemons)
• ½ teaspoon pure vanilla extract

For the lemon glaze (optional):

• 1 cup (115g) powdered sugar
• 2-3 tablespoons lemon juice

Instructions

1. To make the muffins: Preheat oven to 400°F/200°C degrees. Butter 12 muffin cups or line them with liner papers.

2. In a large bowl sift together flour, baking powder, baking soda and salt. Mix in the sugar, poppy seeds and lemon zest.
3. In a medium bowl, whisk the eggs with the sour cream, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy.
4. Divide the batter evenly between the muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes on a wire rack before removing from pan.
5. To make the glaze: Place powdered sugar in a small bowl. Add lemon juice, a bit at a time, and whisk, until the consistency is thick but pourable. Once the muffins have cooled, drizzle their tops with the glaze.
6. Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2-3 days. Alternatively, they can be frozen for up to 2 months. Thaw them on the counter, or overnight in the fridge.